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Baked Coconut Shrimp with Curried Chutney

Baked Coconut Shrimp with Curried Chutney


  • 1 cup chutney
  • 2 Tablespoons sliced green onion
  • 1/2 teaspoon ground curry
  • 1/2 teaspoon crushed red pepper
  • 2 Tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 cup panko breadcrumbs
  • 3/4 cup sweetened shredded coconut
  • 1 egg white
  • 1 pound (16 to 20 count) extra jumbo shrimp
  • Cilantro


  1. In a small bowl, stir chutney, green onion, curry and crushed red pepper until blended. Set aside.
  2. Heat oven to 450°F. Spray a baking pan with nonstick cooking spray. Set aside.
  3. In a large resealable plastic bag, combine flour and salt.
  4. Add panko breadcrumbs and coconut to bag. Seal and shake to combine.
  5. In a medium bowl, whisk egg white until foamy.
  6. Dip one shrimp at a time into egg white.
  7. Place shrimp in crumb mixture and press mixture onto shrimp until well coated. Arrange in single layer in prepared baking pan.
  8. Bake for 9 to 11 minutes or until crumbs are golden brown. Serve with chutney mixture. Garnish with cilantro.

Serves: 8-10

Course: Appetizers

Prep Time: 10 - 20 minutes

Cook Time: 10 minutes

A lightened-up version of a popular restaurant appetizer is easily prepared in the toaster oven. Enjoy tender coconut shrimp with a crust that is crisp and not overly sweet accompanied by a quick curry chutney for dipping. Read more about this shrimp recipe on our Everyday Good Thinking blog.

Recommended Products: Toaster Ovens

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